Still Summer: Potluck Recipes Continue – Orange Herb Butter With Fish

Crisp Grilled Fish Recipe

From Everyday Food June 2012 Page 53

Dear Richard was in charge of cooking this dish of Crisp Grilled Fish. We didn’t use the grill (I pled ignorance on how to use a grill. Sad, but true.) But the directions below tell you what to do to prepare the fish for a grill.  We pan-fried it in olive oil and butter.  There was Tuna and Swordfish – not fresh, but frozen.  I know. I know. I know.  My mother would never have accepted frozen fish!  Hey, she used to go dig quahogs in Narragansett Bay. Total Purist.

Mea Culpa, my friends, it’s at least 1000 miles to the nearest seacoast from here.

The kicker for this recipe is the Orange-Herb Butter that goes over the fish – very yummy.  I think that Richard used lime zest instead of orange.  (No oranges applied for the job.) retrieved July 30, 2012




Salt and pepper

Flavored butter


Set up grill for direct cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper, then brush both sides with oil. Cook, uncovered, 3 minutes. Flip and cook until just opaque in center, 3 minutes more. Top with flavored butter to serve.

Orange-Herb Butter Recipe

Mash together 1 stick unsalted butter, 1/2 teaspoon grated orange zest, 2 teaspoons fresh orange juice, 1/4 teaspoon cayenne pepper, 1 clove garlic, minced, 2 tablespoons chopped cilantro, and 1/2 teaspoon coarse salt.

How hard is that?

Swordfish and Tuna

Then pour the butter mixture over the fish and serve.

Totally Yum!

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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